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Heat ½ tsp of vegetable oil in a non-stick frying pan and pour in one quarter of the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base. Sprinkle one quarter of the tomato mixture over the surface, then sprinkle 10g of the cheese over the top. Grill to set the egg and melt the cheese.
Slide the omelette onto one of the tortillas. Leave to cool a little while you make three more omelettes, placing them on top of the tortillas as you go.
Roll up the tortillas, slice in half and serve immediately, or wrap in foil to serve later.